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Physical Principles of Food Preservation

Revised and Expanded

Physical Principles of Food Preservation by Marcus Karel
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This reference examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques. The book analyzes methods to predict and optimize the nutrition, texture, and quality of food compounds while reducing operating cost and waste. The Second Edition contains new chapters and discussions on non-thermal processes; the mechanisms of heat transfer, including conduction, convection, radiation, and dielectric and microwave heating; the kinetic parameters of food process operations; freezing technology, using illustrative examples; recent breakthroughs in cryochemistry and cryobiology, and more.
CRC Press; June 2003
639 pages; ISBN 9780203911792
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Title: Physical Principles of Food Preservation
Author: Marcus Karel; Daryl B. Lund
 
ISBNs
0203911792
9780203911792
9780824740634